White Wedding Cake Cupcakes

• Vegetarian

• Refrigerated

  • 4 Egg whites, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 box Betty crocker white cake mix
  • 3/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1 cup White sugar, granulated

• Oils & Vinegars

  • 2 tbsp Vegetable or canola oil

• Dairy

  • 1 cup Sour cream

• Liquids

  • 1 1/3 cups Water

Found on recipegirl.com

Ingredients

• 1 box white cake mix (Betty Crocker, Duncan Hines, etc.)
• 1 cup all-purpose flour
• 1 cup granulated white sugar
• 3/4 teaspoon salt
• 1 1/3 cups water
• 2 tablespoons vegetable or canola oil
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 4 large egg whites

Directions

• Preheat oven to 325°F. Place cupcake liners in cupcake pans (youll need approx. 36). In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.